Best Asparagus And Herb Frittata Recipes

ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO

Steps:

• Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
• In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
• Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
• Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
• Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
• Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

ASPARAGUS AND HERB FRITTATA

Steps:

• Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
• Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
• Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
• If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

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Steps:

• Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside. In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper. Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning. Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese. Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.) Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.

ASPARAGUS AND HERB FRITTATA

Steps:

• step 1 In a 10-inch oven-safe nonstick skillet, heat 1 Tablespoon of butter or margarine over medium heat. Add asparagus pieces and sliced onion (plus optional vegetables, if using) and cook until tender (about 5 minutes), stirring occasionally with a heat-resistant spatula. Transfer to a medium-size bowl and cool.
• step 2 Break the eggs into a separate medium-size bowl and add 6 Tablespoons of the Parmesan cheese, parsley, milk, salt and pepper. Whisk with a fork or wire whisk until well blended. Stir the cooked asparagus and onions into the egg mixture.
• step 3 Preheat the broiler. In the same skillet, over medium heat, melt the remaining 2 Tablespoons of butter or margarine. Add the egg mixture from Step 2. As it cooks, use a heat-resistant spatula to lift away the egg mixture that has "set" (firm, not runny) from the sides of the skillet, allowing the uncooked eggs to flow underneath (tilt the pan if necessary). Continue to cook until the entire mixture begins to set, about 3 minutes. The center will still be runny and loose.
• step 4 Reduce the heat to low. Cover the skillet and cook until the frittata is almost completely set, about 7 minutes.
• step 5 Sprinkle the remaining 2 Tablespoons of cheese over the frittata and transfer the skillet to the broiler. Broil until the frittata is set and the top begins to brown.
• step 6 Loosen the edges and bottom of the frittata with a clean spatula. Slide the frittata onto a plate and cut it into wedges. Serve warm or at room temperature.